Blueberry Cottage Cheese Pancakes Recipe

Introduction

These blueberry cottage cheese pancakes are a delicious twist on classic pancakes, offering a light and fluffy texture with a subtle tang from the cottage cheese. Bursting with juicy blueberries, they make for a wholesome and satisfying breakfast that’s easy to whip up any day of the week.

Ingredients

• 1 cup cottage cheese
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 2 tbsp melted butter or neutral oil (plus more for the pan)
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp sugar (optional, or to taste)
• Pinch of salt
• 3/4 cup fresh or frozen blueberries (if frozen, don’t thaw)

Instructions

1. Step 1: In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla, and melted butter until mostly smooth. A few curds are fine; for a silkier texture, blend the batter instead.
2. Step 2: In a separate bowl, whisk the flour, baking powder, baking soda, sugar, and salt until well combined.
3. Step 3: Add the dry ingredients to the wet ingredients and gently stir until just combined. Don’t overmix; lumps are okay. Fold in the blueberries gently.
4. Step 4: If possible, let the batter rest for 5–10 minutes to allow the flour to hydrate and leavening to work, resulting in fluffier pancakes.
5. Step 5: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about ¼ cup of batter per pancake and cook for 2–3 minutes per side, until golden and cooked through.
6. Step 6: Serve the pancakes warm, stacked high with your favorite toppings.

Tips & Variations

• For a smoother batter, blend the cottage cheese mixture before combining with dry ingredients.
• Swap blueberries for other berries or chopped fresh fruit to vary flavors.
• If using frozen blueberries, add them directly to the batter without thawing to prevent color bleeding.
• Use Greek yogurt instead of cottage cheese for a different tangy twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave until heated through. You can also freeze cooked pancakes for up to 2 months; separate with parchment paper and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

To make dairy-free pancakes, substitute the cottage cheese and milk with dairy-free alternatives like almond or oat milk and dairy-free yogurt or tofu, though the texture will vary slightly.

What makes the pancakes fluffy?

The combination of baking powder, baking soda, and the resting time allows the batter to rise and develop air pockets, resulting in a light, fluffy pancake.

Blueberry Cottage Cheese Pancakes Recipe

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4.9 from 120 reviews

Fluffy and protein-packed blueberry cottage cheese pancakes that are quick and easy to make. These pancakes combine the creamy tang of cottage cheese with juicy blueberries for a wholesome and delicious breakfast option that’s perfect for any day of the week.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup cottage cheese
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 2 tbsp melted butter or neutral oil (plus more for the pan)

Dry Ingredients

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp sugar (optional, or to taste)
• Pinch of salt

Fruit

• 3/4 cup fresh or frozen blueberries (if frozen, don’t thaw)

Instructions

1. Whisk the wet ingredients: In a large bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, and melted butter until mostly smooth. It’s fine if a few curds remain from the cottage cheese. For an extra smooth batter, you can blend the mixture.
2. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
3. Combine wet and dry: Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing; some lumps are perfectly fine. Fold the blueberries into the batter carefully.
4. Let the batter rest (optional): Allow the batter to rest for 5 to 10 minutes to let the flour hydrate and the leavening agents activate for fluffier pancakes.
5. Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook each pancake for 2 to 3 minutes on each side, until golden brown and cooked through.
6. Serve: Stack the pancakes and serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.

Notes

• Do not thaw frozen blueberries before adding them to the batter to prevent color bleeding and sogginess.
• Resting the batter improves pancake texture by making them fluffier.
• You can substitute the all-purpose flour with a gluten-free blend if desired, although the original recipe calls for all-purpose flour.
• For extra smooth pancakes, blend the batter instead of whisking.
• Use neutral oil if you prefer a lighter flavor instead of butter for cooking.

Keywords: blueberry pancakes, cottage cheese pancakes, fluffy pancakes, breakfast recipe, easy pancakes, protein pancakes